Beef short ribs stew with fruity red wine Beef stew with fruity red wine

Because of the Spanish influence in Filipino cuisine, a lot of the stews that we are familiar with are tomato-based. Afritada, sarciado, menudo, callos, kaldereta… But there is a whole world of stews out there beyond the ubiquitous tomato sauce.

I particularly like stews cooked with wine because the wine gives such deep, deep flavors to a stew. If you’re wondering whether cooking with wine is too expensive for everyday meals, look at it this way. There are wines that don’t cost all that much but are good enough for cooking and drinking (please don’t ask me for brands — scour the shelves in the wine section of the grocery and choose what you like). Some cost less than PhP150.00 per bottle and you only need about a quarter to a third of that to make a stew for four. So, give the can of tomato sauce a rest and try cooking stews with wine for a change. It’s a whole new experience.

Recipe: Beef short ribs stew with fruity red wine


  • 500 g. of beef short ribs, cut between the bones
  • salt
  • pepper
  • 3 tbsps. of flour
  • 3 tbsps. of olive oil
  • 3 tbsps. of butter
  • 1/4 c. of diced onion
  • 1/4 c. of diced carrot
  • 1/4 c. of diced celery
  • a sprig of fresh rosemary (about 1 tsp. if using dried)
  • 1/2 c. (more won’t hurt) of fruity red wine
  • 2 to 3 c. of broth, preferably homemade
  • potato wedges, optional
  • about 1 tbsp. of chopped parsley


  1. Sprinkle the beef with salt and pepper. Toss with the flour.
  2. Beef stew with fruity red wine
  3. Heat the olive oil and butter together. Cook the beef short ribs, in batches if necessary, until browned (see post on browning meat). Transfer the beef to a plate.
  4. Beef stew with fruity red wine
  5. In the oil, over medium heat, cook the onion, celery, carrot and rosemary until a bit softened.
  6. Beef stew with fruity red wine
  7. Return the beef to the pan. Pour in the wine. Stir, scraping the bottom of the pan. Cook over medium-high heat, uncovered, until the liquid is reduced to about a tablespoonful.
  8. Pour in about two cups of broth. Season with more salt and pepper. Bring to the boil, cover and simmer for two hours or until the beef is tender.
  9. Check every half hour to see if more broth should be added. Adjust the seasonings too, if needed.
  10. If you want to add potatoes, add them during the last half hour of cooking.
  11. Stir in the parsley just before serving.
  12. Beef stew with fruity red wine

Preparation time: 10 minute(s)

Cooking time: 2 hour(s) 30 minute(s)

Number of servings (yield): 2 to 3


  1. Abigail Mismanos says

    Hi! Connie, just want to ask if what kind of red wine did you used? Is it sweet, dry, semi-sweet, etc.???

      • Aldrich Limlengco says

        Côtes du Rhône, a type of wine and also the name of the place where it is originally made, is the best choice for cooking wines. Katumbas siya ng grenache sa mga wines na gawa sa US. Merlot is 2nd choice.

        • says

          I find merlot too dry for drinking and cooking. I prefer semi-sweet wines. Of course, what wine is good for cooking and drinking is always a matter of personal preference. :)

  2. madgwenny says

    there’s a popular brand of red wine that’s sold in a small bottle now — it’s more than enough for one recipe and a few sips. must try this soon ;)

  3. madgwenny says

    comparable to the 12-oz softdrink bottle, i guess. i didn’t check the content’s volume but rather the price which was around 70-80 PHP then.

  4. shirly says

    Hi connie, i just love your site! For a newbie like me your recipes make me feel like a pro. :)
    I tried cooking this recipe this morning. The taste was great. But the meat was hard even after 2 hrs. And i added almost 6cups of broth. Could you help me which part i could have done wrong? Thank you :)

      • shirly says

        im really bad with raw meats. i still cant distinguish pork from beef hehe i just rely on the grocery attendant. ill ask her then. thank you for this. <3